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Buckwheat Tagliatelle with White Capocollo Ragù

17/11/2023

Buckwheat tagliatelle with white capocollo ragù is a tasty and rustic variant of a classic pasta dish. Here’s the recipe:

Ingredients

  • For the Buckwheat Tagliatelle:

    • 200 g of buckwheat flour
    • 100 g of all-purpose flour
    • 3 eggs

  • For the White Capocollo Ragù:

    • 300 g of minced pork capocollo
    • 1 white onion, finely chopped
    • 1 carrot, finely chopped
    • 1 celery stalk, finely chopped
    • 1 glass of dry white wine
    • 2 tablespoons of extra virgin olive oil
    • Salt and pepper to taste
    • Meat or vegetable broth (if necessary)
    • Grated Parmesan cheese (for serving)

Preparation

  1. Begin by preparing the tagliatelle. In a bowl, mix the flours and make a well in the center. Break the eggs into the well and start combining them with the flour, first with a fork and then by kneading with the hands until a homogeneous dough is formed. If the dough is too dry, add a tablespoon of water.
  2. Let the dough rest, wrapped in a clean cloth or plastic wrap, for at least 30 minutes at room temperature.
  3. Meanwhile, prepare the ragù. Heat the oil in a large skillet and add the minced capocollo. Sauté over high heat until golden brown.
  4. Lower the heat and add the chopped vegetables (onion, carrot, and celery). Let the vegetables wilt, stirring occasionally until they soften.
  5. Deglaze with the white wine and allow the alcohol to evaporate.
  6. Cook over low heat for at least 1 hour, adding broth if the ragù dries out too much. Adjust with salt and pepper.
  7. Roll out the dough with a rolling pin or a pasta machine to the desired thickness and cut the tagliatelle.
  8. Cook the tagliatelle in plenty of boiling salted water for a few minutes, until they float and are al dente.
  9. Drain the pasta and dress it with the white capocollo ragù, stirring well to coat the noodles.
  10. Serve hot, topped with grated Parmesan cheese.

Curiosity

Buckwheat is not a true grain but a seed from a plant related to rhubarb. Buckwheat tagliatelle have a distinctive and rustic flavor that pairs perfectly with the rich taste of the white ragù. Capocollo, being a cut of meat with a savory balance of lean and fat, provides a significant depth of flavor to the sauce.

Buckwheat Tagliatelle with White Capocollo Ragù